Ethiopian Spiced Lentil and Vegetable Wat

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly under cold water, then set them aside to drain.

2. 2

   Heat 3 tablespoons of oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in 4 minced garlic cloves and 2 inches of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 3 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste to the pot, stirring well and cooking for 2-3 minutes to toast the spices.

5. 5

   Pour in 4 cups of vegetable broth and the drained 1 cup of red lentils, bringing the mixture to a simmer and cooking for 20 minutes, stirring occasionally, until the lentils are tender.

6. 6

   Add 2 medium diced carrots, 1 red diced bell pepper, and 1 bunch of chopped collard greens to the pot, simmering for another 15 minutes until the vegetables are tender.

7. 7

   Season the wat with 1 teaspoon of salt, adjusting to taste, and allow it to rest for a few minutes before serving.

8. 8

   Serve the Ethiopian Spiced Lentil and Vegetable Wat warm with 4 pieces of injera or other flatbread for scooping.